Buttermilk Drop Biscuits
Print RecipeThese easy buttermilk drop biscuits are tender, flaky, and full of buttery flavor with golden, crisp edges—no rolling or cutting required! Perfect for last-minute dinner sides, they're ready in about 30 minutes and far less fussy than traditional cut biscuits.
Servings: 10 biscuits
equipment (affiliate links
Ingredients
- 2 c. (284 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- 2 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. granulated sugar
- ¾ tsp. salt
- 1 c. (240 g) cold buttermilk
- ½ c. (113 g) salted butter melted and cooled slightly
- 2 tbsp. (28 g) salted butter, melted optional - for brushing on top after baking
Instructions
- Preheat oven to 450°F (230°C). Line a large baking sheet with parchment paper or a silicone liner.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- In a separate bowl or measuring cup, pour the cold buttermilk into the melted butter. Stir gently—you'll see the butter clump into little shaggy bits for flaky layers!
- Pour the wet mixture into the dry ingredients all at once. Stir just until combined—the dough should be shaggy and lumpy. Do not overmix.
- Scoop generous mounds (about ¼–⅓ cup each) onto the prepared sheet, spacing 1½–2 inches apart.
- Bake for 12–15 minutes until tops are deep golden brown and crisp. Start checking at 12 minutes.
- Optional: Brush hot biscuits with melted butter for extra shine and richness.
Notes
- Best served warm!
- Store leftovers airtight for 1–2 days; reheat at 350°F for 5–7 minutes.
- Variations: Add cheese, herbs, or garlic powder.
Serving: 1biscuit | Calories: 295kcal | Carbohydrates: 38g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 436mg | Potassium: 86mg | Fiber: 1g | Sugar: 2g | Vitamin A: 409IU | Calcium: 96mg | Iron: 2mg
